Recipe courtesy of Guy Fieri
Total:
12 min
Active:
10 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.

In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

IDEAS YOU'LL LOVE

Sweet and Hot Quick Pickled Green Beans

Recipe courtesy of Jeff Mauro

Classic Hot Wings

Recipe courtesy of Ree Drummond

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Hot Tamales

Recipe courtesy of Alton Brown

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Sunny's Hot Chicken Wings

Recipe courtesy of Sunny Anderson

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking